My grandma used to take sliced bananas and add them with sugar to sour cream...I'm sure you could use peaches instead.
Nice recipe mama, I only know how to make peach pie and also peach juice. 
Thanks for the post.
Thanks for the post.
KYHeirloomer wrote:Awhile back I bought one of those smallish cookbooks that are published on a quarterly schedule. This one was called The Joy of Chicken.
Won't say how far back it was, but the cover price says two dollars ninety five cents.
Anywho, one of our favorite chicken dishes came from it. My comments are in parentheses:
Persian Chicken and Peaches
1 can (29 oz) peach slices
3 tbls flour
1/2 tsp oregano
1 tsp salt
1/4 tsp pepper
1 broiler-fryer (3 1/2 lbs) cut into small serving pieces (or equivalent
boneless breasts or thighs)
3 tbls oil
1 tbls butter or margarine
1 large onion, chopped
1 clove garlic, minced
1 cup celery, minced (2 large stalks)
3/4 cup shredded carrot (1 carrot)
1 can (15 oz) tomato sauce
1 1/2 tbls brown sugar
1 tbls tarragon vinegar
1 1/2 tsp chili powder
Drain peaches, reserving once cup of the syrup. Combine flour, oregano, salt, and pepper. Dredge chicken in flour mixture; brown in oil, and remove chicken pieces to casserole. Saute onion, garlic, celery and carrot in remaining oil. Blend in remaining ingredients, including reserved syrup. Pour over chicken. Bake uncovered at 350F about 35-40 minutes. Add peach slices and bake 10 minutes more or until chicken is tender.
One of the reasons we like it is that it makes a great over-the-road meal. Make it with rice or noodles. Put in a boil-a-bag. Freeze. While on the road you can then reheat it either in a nuke, or in a pot of simmering water.
Won't say how far back it was, but the cover price says two dollars ninety five cents.
Anywho, one of our favorite chicken dishes came from it. My comments are in parentheses:
Persian Chicken and Peaches
1 can (29 oz) peach slices
3 tbls flour
1/2 tsp oregano
1 tsp salt
1/4 tsp pepper
1 broiler-fryer (3 1/2 lbs) cut into small serving pieces (or equivalent
boneless breasts or thighs)
3 tbls oil
1 tbls butter or margarine
1 large onion, chopped
1 clove garlic, minced
1 cup celery, minced (2 large stalks)
3/4 cup shredded carrot (1 carrot)
1 can (15 oz) tomato sauce
1 1/2 tbls brown sugar
1 tbls tarragon vinegar
1 1/2 tsp chili powder
Drain peaches, reserving once cup of the syrup. Combine flour, oregano, salt, and pepper. Dredge chicken in flour mixture; brown in oil, and remove chicken pieces to casserole. Saute onion, garlic, celery and carrot in remaining oil. Blend in remaining ingredients, including reserved syrup. Pour over chicken. Bake uncovered at 350F about 35-40 minutes. Add peach slices and bake 10 minutes more or until chicken is tender.
One of the reasons we like it is that it makes a great over-the-road meal. Make it with rice or noodles. Put in a boil-a-bag. Freeze. While on the road you can then reheat it either in a nuke, or in a pot of simmering water.
I think this a great recipe, but how would you modify it to use fresh peaches?:confused: Here in southwest Michigan, we have a great assortment of fruit in season and I would think that using fresh fruit would make this fabulous.
Thanks.
Mike